We make raw milk cheese by hand in Vermont, using traditional techniques and the highest quality fresh, local milk.
Highest Quality Ingredients
We use the highest quality raw cows milk from Spring Brook Farm in Reading VT. These ladies feast on fresh pastures daily during the summer and fall and high quality hay in the winter.
Unique Artisanal Cheeses
American original cheeses, created by cheesemaker Liz Bleakley. Cheese ‘recipes’ aren’t just a list of ingredients and a sequence of steps, but specific techniques during the ‘cheese make’ and ‘affinage’ (aging of the cheese).
Made by Hand
Liz makes and ages each small batch by hand, which allows for careful attention to quality and consistency.
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See What’s Happening
Tired of the corruption. Tired of the lies. Tired of the threats to immigrants. Tired of the costs. Tired of the tariffs. Tired of the stupid wars. Tired of the threats to free speech, free press, and the free practice (or not) or religion. Tired of living in fear. Tired of the unnecessary chaos. So I made a special cheese today. It was my 47th batch of 2026, but I felt like I didn’t want that stupid number on my beautiful work. So I named this Eugene batch: 86-47. In 4 months, when it’s ready to sell, we will be in a whole new political moment. A moment that for the first time in 10 years has me hopeful. I can’t wait to see how this cheese grows into itself, just like America is doing now. And I can’t wait to watch criminals be held accountable to the law. Trump has wanted us to be scared to register our disgust in his shameful administration. The US Constitution guarantees our right to speak, even if it’s simply on a wheel of cheese. (And for the record, the definition of “86” means to nix or cancel something, despite whatever Trump wants to pretend).
September is my favorite month for veggies. Tomato, eggplant, basil, peppers, flowers, color, flavor.
Tshirts! We have some. They are $35. They have a patriotic message: f@$cism bad, cheese good. In our farmstand! Or message me and we can figure something out!
Had a beautiful morning with @jessica_sipe photographing my cheese and talking about the importance of artisan food. Thank you so much to the Vermont Cheese Council who obtained a grant to make this happen. Can’t wait to see how they turned out!
Get the latest information about what’s happening at the creamery, including new cheeses in development and ready for sale!